A restaurant that has a foodborne illness situation may have some rough consequences. What could be the cost associated with a foodborne illness incident to a food service establishment?

HOSP 420 DeVry Week 1 Discussion 2

What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?

HOSP 420 DeVry Week 2 Discussion 1

There will be times in our managerial career when we will have to make a decision to send an employee home or restrict him/her from working with food due to certain circumstances that may be hazardous to food sanitation. Explain the criteria for excluding an employee from your food service operation and restricting him/her from working around food.

HOSP 420 DeVry Week 2 Discussion 2

There are various types of contaminants that can cause food poisoning. Identify the three main types of contaminants and provide examples related to each of these contaminants.

HOSP 420 DeVry Week 3 Discussion 1

An example of consumable foods that are sensitive to rough treatment and time abuse are fish and shellfish. That said, it is important to discuss the acceptance or rejection standards for fish and shellfish. Please do so. If the receiving department in a large hotel resort complex was one of the departments you managed, how you would train your new receiving clerk about the receiving and inspection of fish and shellfish? Thereafter, how would you assess what they have learned, and why is it important to do this in a continuous manner?

HOSP 420 DeVry Week 3 Discussion 2

Thermometers play a role in the kitchen to reduce the possibility of the contamination of food products and possible food poisoning outbreaks. Please identify some potential situations in which the thermometer would be useful in this case. Why is it mandatory to use them? In addition to this, what steps would you use to sanitize thermometers?

HOSP 420 DeVry Week 4 Discussion 1

Conduct some research about the health requirements for the state in which you live. What certification(s) are required or recommended by your state or local authorities? Describe the process to obtain certification. Is this a federal mandate or controlled by your state or local health department?

HOSP 420 DeVry Week 4 Discussion 2

Let’s look at one type of service that may require some special consideration. If you were an owner of a catering business and had several outdoor catering events this weekend, what instructions and systems would you put into place for these outdoor catering events? Explain your plan.

HOSP 420 DeVry Week 5 Discussion 1

Describe machine ware washing. How do these machines work? Describe the flow of dishes and small wares through a ware washing machine? What requirements should the layout analyze for hand washing facilities, including locations and numbers?

HOSP 420 DeVry Week 5 Discussion 2

Clean restrooms are important for safety reasons as well as the image of your restaurant to its guests. What cleaning and sanitizing procedures would you recommend and why? How do you control the cleaning and sanitizing process as a manager?

HOSP 420 DeVry Week 6 Discussion 1

As a food safety manager, we should be aware of the FDA Food Code. How does this code apply to an establishment, and how are regulations written for this?

HOSP 420 DeVry Week 6 Discussion 2

You are the restaurant manager for a 175-seat fine dining operation. How would you prepare for a health department regulatory inspection? Please provide a checklist of how you might prepare the inspection, and discuss what these items mean to the operation of the business. Let’s follow up by reviewing each other’s submissions and looking for ways we can use this process to improve our operations.

HOSP 420 DeVry Week 7 Discussion 1

If you are looking for someone to teach your staff food safety and sanitation, how would you choose an instructor? What would be some of the criteria you would establish? What are the attributes of someone who can do this type of training?

HOSP 420 DeVry Week 7 Discussion 2

You decided to use role play in your training. What does this mean? What about one-on-one training? Do these training methods work? In your business career, have you been through a training program that used these methods? Were they successful? Why or why not?